How to smoke a duck

Smoking - the process laborious and time consuming. So, a relatively quick hot Smoking requires at least 6-8 hours, and cold Smoking is done within a few days. In addition, you need to prepare the device to be smoked, smokehouse and stock up on chips and firewood. But creating a culinary masterpiece such as duck with juniper berries, smelling the fragrant smoke, worth the effort and time.

You will need

• • For a simple smokehouse:
  • galvanized bucket with lid;
  • chips alder
  • Rowan
  • pear
  • Apple
  • plum;
  • the bars on the legs;
  • the alder wood
  • Rowan
  • pear
  • Apple
  • plum.
  • For smoked duck:
  • 1 duck;
  • garlic;
  • 2 heads of onions;
  • 50-100 g of salt;
  • 10 g of sugar;
  • 1 tsp ground cloves;
  • 1 tsp ground cinnamon;
  • 0.5 tsp ground allspice;
  • 3-4 Bay leaves.
  • For smoked duck with juniper berry:
  • 1 small duck;
  • 100-150 g garlic;
  • ground allspice;
  • ground black pepper;
  • 1 tsp salt;
  • 1 tsp of sugar;
  • ¼ Tsp citric acid;
  • 3-4 dried juniper berries.
  • For smoked duck:
  • lean duck meat breed;
  • salt (30 g per kg of poultry);
  • nitrate (1 pinch per kg of bird);
  • spices (to taste).

Instruction

1. Simple will captainawesome galvanized bucket on the bottom, pour a layer of sawdust or wood shavings with a thickness of 1-2 cm. Set the bucket grid, put on the rack prepared the bird, close the bucket lid, put a flame under the grate. Do not open the lid during the Smoking process.
2. Hot kopcheniya duck, rinse duck, disembowel, remove the small feathers, cut off legs, neck and wings to the first joint. Wash the bird very carefully. RUB with salt, place in a deep bowl, soak in cold 2-3 days.
3. Pour in a pan of water at the rate of 1 l per 1 kg of poultry. Add the water, salt, cloves, cinnamon, allspice, Bay leaf and sugar, bring to a boil, remove from heat and let cool in a sealed container that has not weathered the smell of spices.
4. Pour duck this broth to cover them by 1-2 inches, stop, check to dissolved salt. Put in a cold room for 2 days. Remove the duck from the brine, hang in a dry place at room temperature, wait until the bird gets dry. Smoke the duck for 4-5 hours at a temperature of 70-80°C, then another 5-6 hours at 50-60°C.
5. Smoked duck with juniper agathyrsi duck breast in the middle, mix the salt, pepper, sugar, juniper berries, citric acid, squeeze the garlic into the spices. RUB this mixture duck inside and out, put in a bowl, giving aid and marinate 2 days in the cold. Wash and dry the bird, then smoke with alder branches in a cold smoke for 2 days.
6. Adipate, disembowel the carcass, cut the wings to the first joint, legs and neck. Wash the bird, cut along the back, separate the meat from bones, remove bones. Place in a deep bowl, sprinkle with salt, saltpeter, spices, soak in the cold for 2 days.
7. Roll the carcass skin to the outside is very tight, tie with twine, RUB with salt and spices, wrap in cheesecloth and hang in a cold room for another 2-3 days. Smoke with cold smoke for 2-3 days.